Broiled Miso Salmon with Spago Cucumber Salad


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Wolfgang PuckRich tasting, hot-from-the-broiler salmon makes a wonderful topping for the cool salad. Allow at least three hours to marinate the fish, though you can also leave it overnight. Substitute another mild-tasting fish such as black cod or sea bass, increasing the cooking time for thicker fillets. Instead of the miso, try substituting your favorite teriyaki glaze. If you like, you can also cook the fish ahead and serve it cold or at room temperature, making this an especially refreshing main course for a hot summer day or night. Click here for Wolfgang Puck's full introduction.

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  • Miso-Marinated Salmon:
  • 4 salmon fillets, about 4 oz. each
  • 1/2 C. mirin (Japanese rice wine)
  • 1/4 C. white miso paste
  • 2 Tbs. sugar
  • 1 Tbs. soy sauce
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 Tbs. toasted Asian-style sesame oil
  • Cucumber Salad:
  • 2 C. thinly sliced Japanese cucumbers
  • 1 tsp. salt
  • 1/4 C. rice vinegar
  • 1 Tbs. sugar
  • 1 Tbs. soy sauce
  • 1 tsp. toasted Asian-style sesame oil
  • 2 tsp. toasted sesame seeds
  • 2 Tbs. thinly sliced scallions, for garnish

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First, marinate the salmon: Put the salmon fillets in a shallow nonreactive dish large enough to hold them in a single layer. In a small mixing bowl, stir together the mirin, miso, sugar, soy sauce, garlic and ginger. Slowly stir in the sesame oil. Add this marinade to the salmon fillets, turning them to coat on both sides. Cover the dish with plastic wrap and marinate in the refrigerator for at least 3 hours or as long as overnight.

About half an hour before serving time, preheat the broiler.

Make the cucumber salad: In a mixing bowl, combine the sliced cucumbers and salt and toss well. Add the rice vinegar, sugar, soy sauce, and sesame oil and toss well. Sprinkle with sesame seeds and toss again. Cover the bowl with plastic wrap and refrigerate until serving time, about 20 minutes.

Transfer the salmon fillets to a broiler pan or baking dish large enough to hold them in a single layer. Place them under the broiler and cook until nicely browned and barely cooked through in the center, 3 to 4 minutes per side depending on thickness, turning them carefully with a spatula.

To serve, mound the cucumber salad on 4 serving plates. Carefully place a salmon fillet on each plate, leaning against one side of the cucumber salad. Garnish with scallions and serve immediately.

Yield: 4 servings

(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)


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